The Tiny Tea Room

03/14/2025

Serving Sandwiches at Afternoon Tea

Cut sandwiches into dainty sizes with crusts off. Allow for at least 3 servings per person and with a choice of 3-4 filings on a mixture of brown and white bread.

Traditional sandwich fillings include:

cucumber;
egg mayonnaise with cress;
smoked salmon with cream cheese;
Coronation chicken (served at The Savoy, Claridge's and several noted establishments, also a deli/supermarket favourite)
ham and mustard.

The order of consumption is sandwiches (also sometimes served with small bite size savouries such as mini quiche, tartlets, mousse, pork pie etc) followed by scones and finally the cakes/sweets.

If presenting on a three tiered tray, in graduating order from bottom to top is sandwiches, scones then cakes. Sometimes the scones are presented on the smaller top tier and wrapped in a linen cloth to keep warm.

Scones may be offered with the choice of plain or fruit and should not be presented already assembled, serve warm with pots of clotted cream and strawberry jam.

There should be an assortment of at least two cakes, avoid large chunky portions.

A cream tea consists of only tea and scones. Afternoon tea includes the full three courses of sandwiches, scones and cakes. A Royal tea is afternoon tea served with champagne.

A tip from Mary Berry
The sandwiches can be made the night before, or in the morning before an afternoon event. Butter the bread, fill and stack no more than six sandwiches on top of each other. Put them, uncut, on large trays, cover completely with cling film, then a damp tea towel. Transfer to the fridge. No more than 2 hours before serving, trim the crusts from the bread using a very sharp knife, then cut each sandwich into either 4 triangles or 4 domino (finger) shapes.

Additional tip
If catering for large numbers, stack sandwiches in finger or domino shape, it's easier to arrange and doesn't squash with the weight.

Image: The Dorchester

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A traditional English afternoon tea is distinguished by its sandwiches, dainty, crustless bread with an assortment of parsimonious fillings. Invented as early as the 17th century, the sandwich was popularised by the 18th century aristocrat John Montagu, the Fourth Earl of Sandwich and incorporated into the ritual of afternoon tea, as introduced by Anna Maria Stanhope, seventh Duchess of Bedford in 1840. The general rule is that the tea sandwich should be small enough so as to be consumed in two to three bites, making less fuss and allowing for continued conversation.

Cut sandwiches into long fingers with crusts off. Allow for at least 3 servings per person and with a choice of 3-4 filings on a mixture of brown and white bread.

Traditional sandwich fillings include:

cucumber;
egg mayonnaise with cress;
smoked salmon with cream cheese;
Coronation chicken;
ham and mustard.

Originally called “Chicken Elizabeth”, the recipe for Coronation chicken sandwiches was invented by Constance Spry and Rosemary Hume, the principals of the Cordon Bleu Cookery School, and was developed for Queen Elizabeth II’s coronation in 1953. With tender chunks of chicken coated in a mildly spiced sauce with mayonnaise, the dish was deemed to have the appropriate combination of luxury and austerity at a time when the country was still experiencing post-war rationing.

You will find Coronation chicken sandwiches served for afternoon tea at top hotels including The Savoy, The Lanesborough, Hotel Cafe Royal and The Landmark in London.

Mary Berry Tip: You can make the night before to save time. Place the cut sandwiches in a baking tray and cover them with a damp cloth, tucking it in around the sides. Then wrap the lot in clingfilm, and leave it in the fridge overnight